Tequila Lime Shrimp

Shrimp is a hot commodity in our house. My husband eats it up like it's going out of style and his eyes light up like a kid in a candy store when I'm prepping it for a recipe. Naturally, this recipe for Tequila Lime Shrimp is one he loved. I first had this dish at a recent event where Food Network Chef Marcela Valladolid was a special guest. It was just as good when I made it at home as when I had it then. Besides, how can you go wrong with a combo like tequila, lime and shrimp?!...

These are happy shrimp... swimming in a creamy sauce of tequila, lime and a touch of sour cream. It couldn't be easier to prepare either. The shrimp are first tossed with sliced green onions, lime juice, salt and pepper. Then they hit a pan with butter to sauté a bit. For a little show, tequila is added and flambéed  just until the alcohol is evaporated. Sour cream is stirred in for that creamy sauce and just before serving, a sprinkling of chile powder finishes the dish. Serve up with fresh lime wedges, this is a recipe perfect as an appetizer or made into a main dish with accompanying sides.

Tequila Lime Shrimp
recipe from Marcela Valladolid

1 pound large shrimp (21 to 25 per pound), peeled and deveined
1/4 cup green onions, sliced
1 tablespoon lime juice
1 teaspoon kosher salt
3/4 teaspoon coarse ground pepper
2 tablespoons unsalted butter
1/4 cup Sauza Blanco Tequila
3/4 cup crema or sour cream
Chili powder for garnish (optional)

Toss shrimp with salt, green onions, lime juice, kosher salt and 3/4 teaspoon coarsely ground pepper.

Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté shrimp, turning, until pink and just cooked through, 3 to 5 minutes. Reduce heat and add Sauza blanco, then increase heat to medium-high. Tilt skillet over gas burner to ignite tequila (or ignite with a long match; use caution, as flames may shoot up high).

Cook, shaking skillet gently once or twice, until flames subside. Remove from heat and stir in crema.

Serve sprinkled with chili powder.


  1. This recipe sounds very doable but having just gotten over repairs from a kitchen fire, I cannot fathom lighting this baby up! Is there an alternative to flambeing?

  2. I loved the idea but even my grill sets my fire alarm off, what a shame!!!

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  8. Tastes great! Added grated lime peel with crema garnished with more green onions and a squeeze of lime at the end. :-D

  9. Agreed, are there options to not flambee? I don't have a gas stove, nor do I want to set my kitchen on fire...